DRYING OF FOOD COLLOIDAL NANOEMULSIONS
Colloidal nano-emulsions are a novel food delivery system.However a challenging barrier against their application is the need to deliver them as dry powders for reasons of stability and handling.Freeze-drying is one method to achieve this.However the stresses imposed by this process can damage the product by causing coalescence of the oil droplets.This study reports on experimental work where the protective efficiency of five different sugar types at two concentration levels on an emulsion with different oil fractions are investigated.It is found that proper sugars can protect the stability of such colloidal systems during drying process.
nano-emulsions freeze-drying sugars stability droplet-coalescence
S.Miao X.Zhao K.Cronin
Department of Food Chemistry and Technology,Teagasc Food Research Center,Moorepark,Fermoy,Co.Cork,Ir Department of Process & Chemical Engineering,University College Cork,Ireland
国际会议
The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))
厦门
英文
1-7
2012-01-11（万方平台首次上网日期，不代表论文的发表时间）